As I mentioned last week, we have issues with breakfast. I'm not a morning person and my children, crazy little buggers, like to eat at the crack of dawn.
So, I've been earnestly seeking quick healthy alternatives to high fructose cornsyrup, either toasted or in a bowl.
So, when I came across homemade yogurt, I had to give it a go.
It was easier than I imagined, and actually tastes really great!
Here's the recipe that worked for us:
Heat your oven to around 100 degrees. (for us, this means turning the dial about a half inch before any actual numbers show up)
8 cups warm tap water
4 cups instant nonfat dry milk
6 tablespoons store-bought, plain yogurt with active yogurt cultures. You can freeze the rest of the store bought yogurt in ice cube trays to use in later homemade batches. We use Stoneyfield Farms Organic Plain Yogurt.
In a large saucepan combine the tap water and dry milk powder. Stir well until all the dry milk is dissolved. Heat the milk over medium low heat until it reaches 180